Banyuwangi is one of the citrus centers in East Java, Indonesia with an estimated 27.7 million metric tons produced with growth in 12.804 hectares. The quality of the citrus will be decreased when the retention of sto...Banyuwangi is one of the citrus centers in East Java, Indonesia with an estimated 27.7 million metric tons produced with growth in 12.804 hectares. The quality of the citrus will be decreased when the retention of storage is too long because of the physiological changes postharvest. The object of the research is to determine the relevancy of shelf life and quality of the citrus. The research was conducted at Laboratory of Mechanization and postharvest in AIAT East Java and the citrus was obtained in Banyuwangi. This experiment used randomized block design as the method, which the factors are temperature of storage （room temperature 27 ~C and cold temperature 15 ~C） and storage time （0, 5, 10, 15, 20 days） with five replication. The physical parameters in this research are weight, texture, flesh color and skin and the chemical parameters include sugar and acid content. The result of the chemical analysis showed that storage temperature had significant effect on sugar content, but did not have significant effect of acid contents. The storage life time have correlation with sugar and acid contents. Citrus that are storage in refrigerator produce a higher sugar content （14, 20 ~brix）, but the acid contents are same. The longer that citrus is stored the highest the sugar content. The highest acid content in citrus is storage for 10 days （0, 30%）. The physical analysis showed that storage temperature affects the weight of citrus, but does not affect the texture and color citrus skin. The result showed that citrus which stored in refrigerator is higher than the others. Storage 20 days at room temperature and storage lifetime has no effect on fruit flesh color. The brightness of the surface （L） that is storage 20 days in room temperature has a same value with citrus that is storage in refrigerator.展开更多
Maintaining the viability of probiotic microorganisms from production to consumption has long been a technological challenge for the food industry. The objectives of this study were to evaluate the in vitro interactio...Maintaining the viability of probiotic microorganisms from production to consumption has long been a technological challenge for the food industry. The objectives of this study were to evaluate the in vitro interaction between Lactobacillus acidophilus La-5 and Williopsis saturnus var. suaveolens and the effect of this yeast on acidification kinetics, viability ofLactobacillus acidophilus and post-acidification in fermented milk during refrigerated storage at 5℃. The in vitro study showed a positive interaction between the acid cell free-supernatant （CFS） ofprobiotic bacteria La-5 and the yeast. The addition of W. saturnus var. suaveolens increased the fermentation time due to consumption of the organic acids produced by L. acidophilus. During the refrigerated storage of the samples, the presence of the yeast increased the viability of L. acidophilus and reduced post-acidification. However, the mechanism of such interaction of bacteria and yeast is not fully understood.展开更多
文摘Banyuwangi is one of the citrus centers in East Java, Indonesia with an estimated 27.7 million metric tons produced with growth in 12.804 hectares. The quality of the citrus will be decreased when the retention of storage is too long because of the physiological changes postharvest. The object of the research is to determine the relevancy of shelf life and quality of the citrus. The research was conducted at Laboratory of Mechanization and postharvest in AIAT East Java and the citrus was obtained in Banyuwangi. This experiment used randomized block design as the method, which the factors are temperature of storage （room temperature 27 ~C and cold temperature 15 ~C） and storage time （0, 5, 10, 15, 20 days） with five replication. The physical parameters in this research are weight, texture, flesh color and skin and the chemical parameters include sugar and acid content. The result of the chemical analysis showed that storage temperature had significant effect on sugar content, but did not have significant effect of acid contents. The storage life time have correlation with sugar and acid contents. Citrus that are storage in refrigerator produce a higher sugar content （14, 20 ~brix）, but the acid contents are same. The longer that citrus is stored the highest the sugar content. The highest acid content in citrus is storage for 10 days （0, 30%）. The physical analysis showed that storage temperature affects the weight of citrus, but does not affect the texture and color citrus skin. The result showed that citrus which stored in refrigerator is higher than the others. Storage 20 days at room temperature and storage lifetime has no effect on fruit flesh color. The brightness of the surface （L） that is storage 20 days in room temperature has a same value with citrus that is storage in refrigerator.
文摘Maintaining the viability of probiotic microorganisms from production to consumption has long been a technological challenge for the food industry. The objectives of this study were to evaluate the in vitro interaction between Lactobacillus acidophilus La-5 and Williopsis saturnus var. suaveolens and the effect of this yeast on acidification kinetics, viability ofLactobacillus acidophilus and post-acidification in fermented milk during refrigerated storage at 5℃. The in vitro study showed a positive interaction between the acid cell free-supernatant （CFS） ofprobiotic bacteria La-5 and the yeast. The addition of W. saturnus var. suaveolens increased the fermentation time due to consumption of the organic acids produced by L. acidophilus. During the refrigerated storage of the samples, the presence of the yeast increased the viability of L. acidophilus and reduced post-acidification. However, the mechanism of such interaction of bacteria and yeast is not fully understood.
